Pineapple Upside-Down Cake
Ready In - 3 HoursAverage Reviews
Description
Level
Easy
Yield
8-10 person
Prep Time
30 minutes
Cooking Time
45 minutes
Total Time
3 hours
Ingredients
NEEDED FOR THE TOPPING:
1. Cooking spray - 1
2. Unsalted butter - 4 tablespoons
3. Brown sugar - ½ cup
4. Pineapple rings in pineapple juice - 1 can (8 ounces)
5. Maraschino cherries - 8 to 10
NEEDED FOR THE CAKE:
1. All-purpose flour - 1 ½ cups
2. Baking powder - 1 teaspoon
3. Salt - ¼ teaspoon
4. Granulated sugar - 1 cup
5. Unsalted butter - 8 tablespoons (at room temperature)
6. Eggs - 2 large
1. Cooking spray - 1
2. Unsalted butter - 4 tablespoons
3. Brown sugar - ½ cup
4. Pineapple rings in pineapple juice - 1 can (8 ounces)
5. Maraschino cherries - 8 to 10
NEEDED FOR THE CAKE:
1. All-purpose flour - 1 ½ cups
2. Baking powder - 1 teaspoon
3. Salt - ¼ teaspoon
4. Granulated sugar - 1 cup
5. Unsalted butter - 8 tablespoons (at room temperature)
6. Eggs - 2 large
Nutrition Facts
CALORIES: 355 kcal
CARBOHYDRATE: 50.4 g
PROTEIN: 3.4 g
FAT: 16.1 g
CHOLESTEROL: 0 mg
SODIUM: 115.6 mg
CARBOHYDRATE: 50.4 g
PROTEIN: 3.4 g
FAT: 16.1 g
CHOLESTEROL: 0 mg
SODIUM: 115.6 mg
Directions
1. The initial step for making the pineapple upside-down cake is to preheat the oven. Place the rack in the middle of the oven and preheat the oven at 177 degrees Celsius. Also, coat a 9-inch round cake pan by spraying it with oil.
2. The next step is to prepare the topping. To make the topping, melt brown sugar and butter over medium heat in a small frying pan. Stir this mixture frequently. When the brown sugar is bubbly and slightly browner, it means that the mixture is done. So, remove the frying pan from the stove and pour this brown sugar mixture into a prepared round cake pan. Spread this mixture evenly into the pan to cool slightly.
3. Separate the pineapple rings from the pineapple juice. In the center of the pan, place a single pineapple ring. Then arrange 6 to 7 pineapple rings around the center ring. Incorporate maraschino cherry by placing each cherry in the center of the ring, and set the round cake pan aside.
4. To mix the dry ingredients, take a medium bowl and whisk flour, baking powder, and salt together. Set the dry ingredients bowl aside.
5. The following step is to cream sugar and butter in a large bowl by using an electric hand mixer. Beat sugar with the butter on minimal speed for about 5 minutes or until it is light and creamy. After that, add the eggs and beat for about 1 minute or until it is smooth.
6. Keeping the mixer on low speed add all-purpose flour in 3 batches, and reserved pineapple juice alternatively. Add pineapple juice and all-purpose flour in this order: Add ⅓ of the flour and also add ½ pineapple juice. Mix until smooth. Add another ½ cup of the remaining all-purpose flour and add remaining pineapple juice and mix again until completely smooth.
7. The batter is ready, and the consistency will be thick. Spread large spoonfuls of batter evenly over the fruit in the cake pan. Tap the round cake pan lightly on the counter to settle the batter.
8. Bake the pineapple upside-down cake. It will take 45 minutes or bake until it is dark golden-brown.
9. After baking a pineapple upside-down cake, remove the warm cake from the oven to cool the cake for 10 minutes. Place the serving plate on top of the cake pan. Flip the pan, so now the cake pan settles on top of the serving plate. Slowly lift the cake pan from the serving plate.
10. Either serve the pineapple upside-down cake warm or cold.
2. The next step is to prepare the topping. To make the topping, melt brown sugar and butter over medium heat in a small frying pan. Stir this mixture frequently. When the brown sugar is bubbly and slightly browner, it means that the mixture is done. So, remove the frying pan from the stove and pour this brown sugar mixture into a prepared round cake pan. Spread this mixture evenly into the pan to cool slightly.
3. Separate the pineapple rings from the pineapple juice. In the center of the pan, place a single pineapple ring. Then arrange 6 to 7 pineapple rings around the center ring. Incorporate maraschino cherry by placing each cherry in the center of the ring, and set the round cake pan aside.
4. To mix the dry ingredients, take a medium bowl and whisk flour, baking powder, and salt together. Set the dry ingredients bowl aside.
5. The following step is to cream sugar and butter in a large bowl by using an electric hand mixer. Beat sugar with the butter on minimal speed for about 5 minutes or until it is light and creamy. After that, add the eggs and beat for about 1 minute or until it is smooth.
6. Keeping the mixer on low speed add all-purpose flour in 3 batches, and reserved pineapple juice alternatively. Add pineapple juice and all-purpose flour in this order: Add ⅓ of the flour and also add ½ pineapple juice. Mix until smooth. Add another ½ cup of the remaining all-purpose flour and add remaining pineapple juice and mix again until completely smooth.
7. The batter is ready, and the consistency will be thick. Spread large spoonfuls of batter evenly over the fruit in the cake pan. Tap the round cake pan lightly on the counter to settle the batter.
8. Bake the pineapple upside-down cake. It will take 45 minutes or bake until it is dark golden-brown.
9. After baking a pineapple upside-down cake, remove the warm cake from the oven to cool the cake for 10 minutes. Place the serving plate on top of the cake pan. Flip the pan, so now the cake pan settles on top of the serving plate. Slowly lift the cake pan from the serving plate.
10. Either serve the pineapple upside-down cake warm or cold.
